Directions

Heat oven to 400 degrees F. In a blender, combine oil, vinegar, garlic, cilantro, shallot, salt, and pepper; puree until a paste forms. Brush garlic mixture all over pork. Place pork, fat side down, in a 13- by 9- by 2-inch roasting pan.

Roast pork 30 minutes. Turn fat side up and roast 25 minutes longer, or until an instant-read thermometer inserted into center of pork registers 150 degrees F. Remove from oven; transfer pork to a cutting board. Loosely tent with foil and let rest 15 minutes. Pour drippings from roasting pan into a cup and skim off the fat.

Place roasting pan on a burner over medium-high heat. Deglaze pan with wine, scraping up browned bits; cook 1 minute, whisking. Whisk in flour until blended, then slowly whisk in stock. Bring to a boil, reduce heat, and simmer 7 minutes, until thickened. Stir in drippings and juices from cutting board.